Mix all meatball ingredients in a bowl until well combined.
Form into small balls.
Brown lightly in a skillet or bake at 400°F / 200°C for 12–15 minutes.
They don’t need to be fully cooked; they’ll finish in sauce.
2. Make the Sauce
In a pot, heat butter/oil.
Sauté onion until soft and golden.
Remove from heat, stir in paprika (important to avoid burning).
Stir in flour.
Return to heat and cook 1 minute.
Gradually whisk in broth.
Add tomato paste (if using).
Simmer 5–6 minutes until slightly thickened.
3. Finish the Dish
Add meatballs into the sauce.
Cover and simmer 15–20 minutes, until fully cooked and tender.
Stir sour cream into the sauce.
Cook gently 2–3 minutes — do not boil after adding sour cream.
Taste and adjust seasoning.
🍽️ Serve With
Nokedli (Hungarian dumplings)
Egg noodles
Mashed potatoes
Rice
Crusty bread
Add a side of Hungarian pickles for authenticity!
🔥 Optional Add-Ins
A splash of white wine in the sauce
A pinch of hot paprika for heat
Mushrooms sautéed with onions
Fresh dill or parsley on top
🤫 Hungarian Grandma Tips
Grate the onion into the meat — no big chunks.
Don’t overmix; meatballs stay tender.
Paprika goes off the heat first — always!
Sour cream goes in at the end — low heat only.
🥣 Thick, Creamy Sauce Trick
If sauce is too thick: add a splash of milk or broth. If too thin: simmer uncovered to reduce.
🧀 Want It Creamier?
Add 2 tbsp cream cheese before the sour cream — modern but delicious.
🇭🇺 Variation: Meatball Paprikash
Use same recipe, but:
Add more sour cream
Omit tomato paste
Serve with nokedli only
Creamier, lighter in color, iconic!
If you want, I can also give you: ✔ baked casserole version ✔ Hungarian mushroom meatballs ✔ turkey or chicken version ✔ slow cooker version ✔ Facebook caption version
